Fresh Spring Rhubarb Cake Recipe

My easy rhubarb cake recipe is perfect for fresh spring rhubarb. The cake has a tender crumb and a pretty sugar-crusted top.

If you like this recipe, try my French Strawberry Cake next!

Easy, unfussy cakes are my specialty. My original viral recipe was a simple 9-inch cake made with a mixer: a buttery sour cream batter folded with fresh sliced strawberries and finished with a sugar crust. Over the years I’ve developed variations on that cake, and this rhubarb version is a bright spring addition. The tartness of fresh rhubarb pairs beautifully with the tender cake crumb and the crackly sugar top, creating a simple dessert that feels special with minimal effort.

More easy delicious cakes

• Kentucky Apple Skillet Cake
• Jello Cake Recipe
• Sugared Cranberry Cake

Ingredients for rhubarb cake

• Rhubarb – This recipe was tested with fresh spring rhubarb. You’ll need about one pound (roughly six or seven large stalks). Frozen rhubarb should work as well; if you try frozen, drain any excess liquid before adding and note that baking times may vary.
• Dry Ingredients – A straightforward mix of all-purpose flour whisked with baking powder, ground cardamom and salt. If you prefer, substitute or add a pinch of cinnamon for warmer flavor notes.
• Wet Ingredients – Two large eggs, half a cup of full-fat sour cream, and vanilla extract to enrich the batter and keep the cake moist.
• Butter and Sugar – One stick (8 tablespoons) of unsalted butter beaten with most of the granulated sugar forms the base of the cake. A small amount of sugar is reserved to sprinkle on top for the crackled crust.

Instructions

Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by spraying it with cooking spray or lightly greasing and flouring the pan. In a medium bowl, whisk together the flour, baking powder, cardamom and salt until evenly combined.

In a large bowl using a hand or stand mixer, beat the softened butter with 1 cup of the granulated sugar until pale and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream until the mixture is smooth.

With the mixer on low, add the flour mixture in stages, mixing until just incorporated. Increase the speed briefly at the end to ensure a smooth batter with no streaks of flour. Scrape down the sides of the bowl as needed.

Fold the sliced rhubarb into the batter by hand using a rubber spatula or wooden spoon until evenly distributed. Spread the thick batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of granulated sugar evenly over the top of the cake; this creates a pretty, crackly surface rather than a crumble topping.

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven temperatures vary, so check a few minutes early if your oven runs hot. Allow the cake to cool completely in the pan before slicing and serving.

Serving suggestions

This cake is lovely on its own, but for an extra touch serve each slice with a scoop of ice cream or a dollop of whipped cream. Strawberry ice cream pairs especially well since strawberries and rhubarb are a classic pairing, but vanilla or mascarpone ice cream also complements the cake’s buttery flavor.

For a complete springtime menu, consider pairing the cake with lighter savory dishes and seasonal sides like glazed carrots or a spinach and strawberry salad. The cake also makes a welcome finish to a casual brunch or afternoon tea.

Storage directions

Store the completely cooled cake in an airtight container. At room temperature or refrigerated, it will keep well for 3–5 days. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag; the cake will keep in the freezer for up to one month. Thaw overnight in the refrigerator or at room temperature before serving.

Thank you for reading. If you make this rhubarb cake, enjoy it with your favorite ice cream or whipped cream and savor a simple spring dessert that’s both comforting and bright.